Leftover Cheese Board Palmiers is my French inspired way to use up two ingredients that could possibly be tossed, and most beloved to France. Cheese and pastry.
When you purchase puff pastry (in Canada anyways) you buy it in a block that you roll out, or in already rolled out sheets that never seem to fit anything I happen to be making (note to all those puff pastry suppliers). OR you happen to know a pastry shop that will sell you some.
I am not going to get into the science of puff pastry here, but if you know puff pastry, typically when you cut it for your recipe, scraps are tossed. It has to do with the re-rolling and the layers of butter, etc. However, those scraps can still be reused! And albeit, work fantastically in another classic French recipe. The Palmier, a delicate buttery sweet cookie that solves all your woes. Named, quite correctly so, after rolling puff pastry dough into palm leaves. So save any scraps of puff pastry in your fridge or freezer for this recipe.
Then there is the French cheese board, which, if you are following my guidance on this website, you are not putting out too much cheese at a time. However, I confess, after a gathering, there are always a few bits and bobs and rinds that are perfectly edible but not enough to really put in a recipe. If you gather up all these ends and rinds I am quite sure you will have enough for this recipe.
Solution: Leftover Cheese Board Palmiers.
Leftover Cheese Board Palmiers
- 250 g puff pastry scraps pushed together and re-rolled
- All-purpose flour for dusting surface
- 1/2 cup grated cheese of choice, leftover cheeses from cheese board. about 2 oz
- 2 Tbsp chopped fresh or 2 tsp dry herbs (such as thyme, sage, rosemary, or oregano)
- Pinch salt and pepper to taste
- 1 egg, well beaten
- 1/2 tsp water
- On a lightly floured surface, roll out puff pastry to form a 12 by 5 inch rectangle. Brush with egg wash and sprinkle with cheese, herbs, salt and pepper, if using.
- With long side facing you, fold both shorter sides in towards the center so that the edges meet in the middle and press down gently to stick, brush exposed pastry with more egg wash. Roll the sides you just folded in towards the center to form a double-spiral log with a seam running down the middle. Wrap tightly with plastic wrap and chill in freezer for 30 minutes or until firm enough to cut without squishing.
- Preheat oven to 400°F and line a baking sheet. Once dough has chilled, trim off one end to clean up the edge (edges can still be baked and eaten but will not look as pretty) then slice log into 1/2 inch slices (you should have about 12). Transfer pieces, cut side up, to baking sheet, spacing about one inch apart. Brush with a little more egg wash.
- Bake for 10 minutes, the reduce temperature to 350°F until puffed and golden brown, about another 10 to 15 minutes. Let cool.
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